Description
Delicious mini cakes with a bright lemon flavor and a floral lavender glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/3 cups all-purpose flour
- ½ tsp. kosher salt
- ⅛ tsp. baking soda
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 Tbsp. grated lemon zest (from 2 lemons)
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- ¼ cup whole milk, at room temperature
- 1 tsp. vanilla extract
- ¼ cup whole milk (for glaze)
- ½ tsp. culinary lavender
- 1 ½ cups powdered sugar
- ¼ tsp. kosher salt (for glaze)
- ⅛ tsp. vanilla extract (for glaze)
- Optional garnishes: Edible flowers and lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the muffin tin by greasing or lining it with paper liners.
- Mix the dry ingredients: in a medium bowl, whisk together flour, salt, and baking soda.
- Cream the butter and sugars until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, then add lemon zest and vanilla.
- Combine the wet and dry ingredients gently until just mixed.
- Fill the muffin tins two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the lavender milk by heating the milk and infusing with culinary lavender, then strain.
- Mix the glaze ingredients until smooth and adjust consistency as desired.
- Glaze the cooled cakes and garnish with edible flowers and lemon zest before serving.
Notes
These cakes can be made ahead of time; bake a day before serving for optimal freshness.
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg